Gurkensalat — German Cucumber Salad

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cucumberThis German favorite is just like Oma used to make! My son just doesn’t like vinegar — a concept that totally escapes me. So, I was looking for a new cucumber salad recipe that uses sour cream as a base for the dressing. This recipe took my garden-fresh baby cukes to a delicious new level. The key is to slice the cucumbers and onions very, very thin and allow them to marinate in the dressing for at least 8 hours. The only thing difficult about this recipe is the waiting!


GURKENSALAT — GERMAN CUCUMBER SALAD (Serves 8)

Ingredients

  • 2 large cucumbers, sliced thin
  • 1/2 onion, sliced thin (optional)
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika

Directions

  1. Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
  2. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  3. Fold cucumber and onion slices into the sour cream mixture.
  4. Refrigerate 8 hours to over night; garnish with paprika to serve.

~from All Recipes

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